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Curried Chickpea-Yogurt Dip

  • Yield: Makes 4 cups
Curried Chickpea-Yogurt Dip

Source: Everyday Food, June 2012


  • 4 tablespoons olive oil
  • 1 medium sweet onion, such as Vidalia, diced small
  • 2 cloves garlic, sliced
  • 2 tablespoons curry powder
  • 2 cans (15.5 ounces each) chickpeas, rinsed and drained
  • 1 cup nonfat plain Greek yogurt
  • 1/4 cup lime juice (from 2 limes)
  • Salt and pepper
  • Sliced cucumbers and yogurt, for serving


  1. In a large skillet, heat 2 tablespoons olive oil over medium-high. Add onion and saute until translucent, 6 to 7 minutes. Add garlic and curry powder and cook until fragrant, 1 minute. Add 1/4 cup water, scraping up browned bits with a wooden spoon.

  2. Transfer mixture to a food processor; add chickpeas, yogurt, lime juice, and 2 tablespoons oil. Season with salt and pepper and puree. Serve with a dollop of yogurt and sliced cucumbers.

Cook's Note

To store, refrigerate in an airtight container, up to 2 days.

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